8 oz. thin spaghetti or vermicelli
2 eggs
1/4 c. grated Parmesan cheese
1/2 c. chopped green pepper
1/3 c. chopped onion
2 tbsp. butter
1 c. sour cream
1 lb. Italian style sweet or hot sausage, casings removed
1 c. water
1 can (6 oz.) tomato paste
4 oz. shredded Mozzarella cheese

Break spaghetti in half and cook in boiling salted water according to package directions until just tender; drain.

In medium bowl, beat eggs and cheese; add warm, drained spaghetti and toss to mix. Line a greased 10-inch pie pan with spaghetti mixture, forming a "crust"; set aside.

In large skillet, saute green pepper and onion in butter for 5 minutes or until onion is tender but not brown; stir in sour cream. Spoon mixture into spaghetti crust.

In 3-quart saucepan over medium heat, cook sausage until no longer pink, breaking it up with spoon as it cooks. Drain off fat.

Add water and tomato paste to sausage; mix well. Heat to boiling, reduce heat and simmer, uncovered for 10 minutes until slightly thickened, stirring once or twice. Spoon over sour cream mixture. Cover pie with foil and bake in preheated 350 degree oven for 25 minutes.

Remove foil and sprinkle cheese over sausage; bake 3 to 5 minutes longer or until cheese melts. Allow to "set" for 5 minutes before cutting so filling firms up a little.